4boneless skinless chicken breastspounded to 1/2-inch thickness
1teaspoonsea salt
1teaspoonfreshly ground black pepper
1teaspoondried oregano
1/4cupolive oil
2tablespoonsgheeor use olive oil
8ounceswhite mushroomssliced
1/4cuplow sodium chicken broth
1/2cupdry red wine
1tablespoonraw honey
Instructions
Season the chicken evenly with salt, pepper and oregano.
Heat the olive oil in a large skillet over medium-high heat; add the chicken and cook for 4 to 6 minutes per side; remove from skillet. Reduce skillet heat to medium and melt the ghee (or additional oil).
Add mushrooms and sauté for 3 minutes; season with a little salt and pepper. Add chicken broth, wine and honey. Stir for a few more minutes, until sauce reduces.
Serve sauce over chicken.
Notes
SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.